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Long matured, semi-soft cheese, made from pasteurized cow’s and goat’s milk.
White, with pale yellow shades. Fine holes regularly distributed. A soft delicate flavour with a distinctive aroma.
The cheese is aged in underground cellars, on white pine shelves, for at least 60 days.
Pasteurized goat’s Milk, salt, calcium chloride, rennet, lactobacillus, lysozyme.
In the fridge from +0° to +4° or it can be stored in cool and humid place.
Room temperature. Inedible rind. Eat after removing rind
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